4 slices bacon, diced

2 Tablespoon bacon drippings                         

¼ cup diced onion

1 clove garlic, crushed                                     

1 can sliced mushrooms, drained

1 cup whole buckwheat OR rice OR pearl barley 

2 ½ cup water

1 tsp chicken soup base OR ½ OXO cube                  

½ tsp salt                                                                     

¼ tsp black pepper

¼ cup fresh parsley OR ½ tsp dried parsley – optional

DIRECTIONS:

Fry bacon pieces until light brown (do not over cook).  Add bacon drippings and sauté onion, garlic and mushrooms until onion is golden.  Add buckwheat or rice or pearl barley and cook, stirring frequently for 3 – 5 minutes or until it is lightly toasted.  Add soup base, seasonings and water.  Cover pan and cook 8 to 10 minutes.  Turn into a greased covered casserole dish and bake in slow oven – approx. 325 degrees for 50 to 60 minutes.

Estimated preparation time: 15-30 minutes

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